White Bean Fennel Soup Recipe

Fennel & White Bean Soup Cook for Your Life

WebAug 31, 2015 · As the soup cooks, add more stock or water, ½ a cup at a time, if desired. Cook until the fennel is tender and the beans are easily …

1. Heat the 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the fennel seeds and let them sizzle for a minute or so. Add the onion and the diced fennel bulb and stalks. Sauté for about 2 minutes or until the vegetables start to soften. Add a generous sprinkle of sea salt, partially cover, and sweat for about 20 minutes or until the vegetables are soft and turning golden, mixing occasionally. Add ½ cup of water. Simmer until the veg are just tender but still have some bite
2. If using homemade beans, discard the bay leaf and add them along with all their cooking broth to the fennel. If using canned beans, add 4 cups of stock with the rinsed beans plus 4 cloves of peeled garlic. As the soup cooks, add more stock or water, ½ a cup at a time if desired.
3. Cook until the fennel is tender and the beans are easily mashed against the side of the pan. Smash some of the beans against the side of the pan to thicken the soup, or give it a quick burst with an immersion blender. If you like a smooth soup, blend until the soup is smooth. Stir in the chopped parsley and chopped fennel tops. Simmer for 2 minutes. Taste for seasonings and serve.

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White Bean Fennel Soup Recipe: How to Make It

WebJun 30, 2023 · Directions. In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay …

Rating: 5/5(13)
1. In a large saucepan, saute onion and fennel in oil until tender.
2. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf.
4. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

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Slow Cooker Fennel White Bean Soup • Simple …

WebJan 9, 2021 · Cooking the fennel and onions. Step 3: Add the onion and fennel mixture, broth, beans, diced tomatoes, thyme, salt and pepper, …

Rating: 5/5(3)
1. Ideal slow cooker size: 5- to 6-Quart.
2. In a skillet over medium heat, warm the oil and saute the onions and fennel until softened. (I used my Ninja 3-in-1 Cooking System so I was able to sauté the onion and fennel in the same pot as cooking the soup.)
3. Add onion fennel mixture, broth, beans, diced tomatoes, thyme, salt and pepper, and bay leaf to slow cooker. Cover and cook for 1 to 2 hours on HIGH, or 4 to 5 hours on LOW.
4. Remove bay leaf and stir in spinach about 10 minutes before serving.

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